A few weeks ago we had our annual ‘Drinks and Desserts’ holiday party where we get together with friends before the craziness of the holidays really begins. It was such a nice time, and I prepared 4 desserts, this one included. This recipe was a new one for me, but I was excited to try it because I love candy canes! I figured this would be a hit with the adults because of the richness of the dark chocolate and the bite of the peppermint, but it was also a hit with the kids.
These Dark Chocolate Peppermint Brownies are fairly easy to prepare, and they are like 100 times better the day after you make them. I don’t know why, but they turn even more fudgy and delicious. The recipe does pack a lot of peppermint punch, so if you want to downplay that, just use less extract than the recipe calls for. These are definitely a great seasonal treat, and I will be using this brownie recipe (sans the peppermint) for my go-to homemade brownie recipe from now on!
- 1 1/2 cups flour
- 3/4 cup unsweetened cocoa powder
- 1/2 tsp salt
- 1/4 tsp baking powder
- 1 cup unsalted butter
- 6 ounces bittersweet chocolate finely chopped
- 1 1/2 cups sugar
- 5 large eggs
- 1 1/2 tsp vanilla extract
- 1 tsp peppermint extract
- 5 ounces dark chocolate finely chopped
- Coarsely crushed peppermint candies very fine pieces sifted out
1. Preheat oven to 300°. Grease a 9- by 13-in. baking pan and set aside.
2. Sift together flour, cocoa, salt, and baking powder into a bowl.
3. Microwave butter and bittersweet chocolate in a medium glass bowl, stirring often, until melted and smooth, about 1 1/2 minutes.
4. Whisk together sugar and eggs in a large bowl until blended. Add extracts and whisk to blend. Stir melted chocolate mixture into egg mixture. Gently fold in flour mixture with a plastic spatula until no streaks remain. Pour batter into prepared pan and spread evenly.
5. Bake brownies until a toothpick inserted 2 in. from edge comes out with a few crumbs sticking to it, 25 to 30 minutes. Cool about 45 minutes.
6. Put dark chocolate in a microwave safe bowl and cook 15 seconds at a time, mixing, until melted (probably about 45 seconds-1 minute but mix every 15 seconds). Put melted chocolate in a resealable plastic bag, snip off a small corner tip, and drizzle half over brownies. Sprinkle with candies and drizzle with remaining chocolate.
7. Let cool until chocolate sets, 25 minutes, then cut into squares.
If you don't enjoy a large peppermint taste in the brownies, reduce the extract to 1/2 tsp. You can also leave that out and use this recipe for regular brownies!
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